Melt the coconut oil to a liquid, add in cocoa powder and sweetener. Stir to combine and blend well.

Blend nuts into chocolate mixture (Optional)

Have chlled a metal bakeware lasagna or cake pan or pans in freezer for 10 minutes or so. Remove from freezer and line with waxed paper. Then pour mixture into chilled pan and spread to desired thickness.

Pop in refrigerator or freezer on level shelf and let sit 10 minutes or so. It will harden quickly and breaks with a snap.
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I have a question for those of you who've made this. Only a very small portion came out of this recipe. I ate it all in one BITE! Is that the normal size?

By the way it was AB FAB!!!! I didn't use VIRGIN coconut oil but just regular expeller pressed. Still it turned out great.

Ive been eating 2-4 T of coconut oil a DAY now and Ive been losing on a steady basis. (Lost another lb today!)

I have been making double batches and spreading it thin so it's easier to break. Isn't the texture just marvelous? This is so much better than any LC chocolate bar. My netrition order is arriving today with a huge supply of coconut oil. I've been out for a week. I also got some coconut flour and some carbolose flour.

When I first got my oil years ago the website I got it from said to substitute it one for one with butter in your recipes. That would be 1 Tbl of the oil equals 1 Tbl of butter. So I think you can sub the other way. Use melted butter for the oil and it should come out OK. I haven't used it like that so let us know how it turned out.

I think rasperry syrup is my next adventure. So you only use 1 TBS of your Davincis?? I think I use a bit more. Ohwell. This stuff DOES taste better than almost any store bought LC candy Ive had. Im sooo glad I discovered it.

Thank you so much for this recipe. I tried it yesterday and could not believe how good it was and so simple to make. I only used two or three drops of stevia and added chopped pecans and poured it into a mini silicone loaf pan and put it in the freezer for a bit. I had half in some Dannon Lite and Fit yogurt (thanks AllieCat for that suggestion) and it was a real treat.
Thanks again

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Each decision that you make indicates what you think you are worth~
~~A Course in Miracles~~

m SURE that would work GREAT for 'almond joy' flavorLet us know how it turns out!

I've made this twice with almonds and coconut (basically Kevin's version but with almonds instead of pecans) and I love it!

btw I found the oil at Wallie World and never got a chance to try it with the butter. But there's no turning back nowl! It's so easy to make--I can finally have a decent chocolate candy with no worries about sugar alcohol!

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“It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?"”
--Winnie the Pooh

I wonder if we could make a white chocolate imitation with coconut oil. After all, many white chocolates are made with palm oil, another saturated fat. America's test Kitchen rated white chocolate and concluded that the amount of fat in the product, not the type of fat (i.e. cocoa butter vs palm oil didn't matter) determined it's taste. I am away from home right now, but when I get back into my kitchen, I will try it.

I wonder if we could make a white chocolate imitation with coconut oil. After all, many white chocolates are made with palm oil, another saturated fat. America's test Kitchen rated white chocolate and concluded that the amount of fat in the product, not the type of fat (i.e. cocoa butter vs palm oil didn't matter) determined it's taste. I am away from home right now, but when I get back into my kitchen, I will try it.

Kevin, those look great - how did they taste? May need to order some calcium caseinate powder and get some cocoa butter just for these. I know I can get the powder from Netrition, where do you get cocoa butter?

What did you use for the sweetner - Splenda quick pack or something else?

I used calcium caseinate powder because it is made from milk and I didn't know what to use for milk solids that they use to make white chocolate. The texture was perfect and although it had a good taste, it is not white chocolate. I may have needed some vanilla. I am planning to try it again with half calcium caseinate powder and half vanilla whey powder to try and match the taste better. Netrition sells cocoa butter, that is where I bought mine.
Oh and I used sweetzfree this time just because it was easier to mix in.

Thanks Kevin. I'll be waiting for the results of your next experiment. I don't have Sweetzfree but it seems like I have just about every other sugar sub so I'm sure I've got something I can use - may fiberfit for this.

Thanks Kevin. I'll be waiting for the results of your next experiment. I don't have Sweetzfree but it seems like I have just about every other sugar sub so I'm sure I've got something I can use - may fiberfit for this.

Teaker in this case the sweetener is unimportant splenda quick pack would work just as well. I could have just as easly mix the quick packs with the dry ingredients. at the time I made this the sweetzfree was closer to hand and quicker.